Here’s the recipe for the pumpkin bread I brought to class on Friday. Enjoy!
Yields two 9″ x 5″ loafs.
Ingredients
- 1 15oz can of pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups sugar
- 3 1/2 cups all-purpose flour
- 2 tsps baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp ginger
Directions
- Preheat oven to 350.
- Grease and flour two 9″ x 5″ loaf pans.
- Mix pumpkin, eggs, oil, water and sugar in a bowl.
- In a second bowl, combine remaining ingredients.
- Fold the dry ingredients into the pumpkin mixture and stir until just barely blended.
- Split the batter between the two loaf pans and bake about 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean.
- Serve piping hot with soft butter.